Is there anything more impressive and exciting than a flaming dessert? It’s not nearly as complicated as you might imagine, and what better way to make your guests feel special? You can make these crêpes in advance. Refrigerate them for up to 5 days or freeze them with waxed paper between each crêpe. Just bring the crêpes to room temperature and warm on a baking sheet in a 350°F oven for 5 minutes before serving.
Recipe information
Yield
serves 4-6
Ingredients
CRÊPES
BANANAS
Preparation
Step 1
To prepare the crêpes, sift the flour and salt into a bowl. Whisk in the eggs, egg yolk, and 1 tablespoon of the milk and mix to form a smooth batter. Add the remaining milk and the vanilla extract, whisking until no lumps remain. Let the batter rest at room temperature for 20 to 30 minutes.
Step 2
To cook the crêpes, use a nonstick 8-inch skillet over medium heat. Melt a small dab (1/2 teaspoon) of the butter and quickly pour in 1/4 cup of the batter, swirling the batter over the entire pan until it covers the pan evenly. Cook for about 1 to 2 minutes, until the edges look dry. Carefully lift and turn the crêpe using a spatula and your fingers to help guide the spatula under the crêpe. Gently flip it over and cook the other side for 30 to 40 seconds, shaking the pan occasionally to release it. Slide the crêpe out of the skillet onto a plate. Repeat this process, making 9 more crêpes, until all the crêpes are cooked and stacked on each other on the plate. Cover to keep warm.
Step 3
Prepare the flambé by melting the butter in a large skillet over medium heat. Add the agave nectar and salt and cook until bubbling and slightly thickened. Add the bananas and cook over low to medium heat for 2 to 4 minutes, until the bananas are softened. Add the rum to the pan and carefully ignite the alcohol using a lighter with a long neck. Stir the bananas gently, remove from the heat, and add the vanilla extract.
Step 4
Fold the warm crêpes into triangles by folding in half twice. For each person, place 2 crêpes on a serving plate and spoon some bananas and sauce over the crêpes. Serve with vanilla ice cream or vanilla frozen yogurt.
